Have you ever had severe and unexpected symptoms such as diarrhea and vomiting? As a chef, I know that is what you get when you leave your food out. Food poisoning occurs when viruses or bacteria get into drinks and food. If it happens to you, it may cause you to be confused. In case of food poisoning, ensure to drink lots of fluids. While you cannot smell, see or taste these germs, the minute organisms might have a consequence on the body.

Causes of food poisoning

Drinking and eating contaminated food can trigger food poisoning. Although most of the time people get food poisoning from animal foodstuffs, other raw foods might get infected and cause you to be sick. But did you know liquids and food may be germ-infected at various points during preparation, handling, and storage? Here are some causes of food contamination.

Storing food in improper temperatures and for a long time: Once the food is contaminated even re-heating it at high temperatures will not make it safe for eating.

Poor food handling hygiene by cooks can also cause food to be contaminated. Use of unclean utensils by food handlers can cause contamination

Poultry or meat can get contaminated during processing.

Contaminated water used for growing vegetables or food

Signs and symptoms of food poisoning

The symptoms of food poisoning may depend on the germs that triggered it. Some symptoms show up within an hour of eating germ-infected food and others can take some day to appear. The symptoms and signs include:

Vomiting

Nausea

A headache and overall weakness

Diarrhea

Abdominal pain and cramps

Fever

In some cases people who have food poisoning may have a blurred vision and feel dizzy. It may also cause shortness of breath but in rare cases. While most food poisoning cases do not need medication, some do. Dehydration is one of the most severe problems one may have. You may see a doctor if you have a pounding heart, extreme thirst, severe abdominal pain, and bloody feces.

How to prevent food poisoning

Store leftovers at low temperatures quickly, if possible in pots with lids

Thaw food in cold water, microwave, or a refrigerator. Food must never be defrosted at room temperature

Throw expired food, or if it tastes bad

Wash raw fruits and vegetables that you cannot peel

Why is it important to keep food at the right temperature?

If you have had several cases of food poisoning, I have a secret to share with you. I have some rules that I follow at work that help me guarantee food remains at the right temperature hence preventing my customers from falling sick:

Cook animal-based foods to a safe in-house temperature makes them safe for consumption while avoiding food poisoning. If you are cooking pork and beef, cook it at 160°F. The appropriate temperature for solid meat cuts is 63°C.

Avoid getting food poisoning by keeping food at refrigerated temperatures. This can be vital for food leftovers that could be used again for another meal. Quick refrigeration and cooling, or holding at 140°F can help prevent bacteria from growing. It can also ensure toxins cannot form.

Conclusion

While keeping food at the right temperature is essential, washing hands after the toilet and cleaning utensils that are used to prepare food can be useful.

You wander the cold walkway of Costco’s meat area, and you will come across several confounding steak cuts. However, this is not a reason to allow the confusing types to defeat you. I’m simplifying the seven of the preferred steaks as well as how to prepare them well.

Filet Mignon

The muscle brings about a mushy, buttery touch that any steak knife can navigate. But this cut is almost without any fat. This means the gentle taste includes less delicious ripeness that meat-eaters desire.

Ordering: Diners who have more interest in tenderness than flavor and those who are willing to spend more, the filets offering for classic Valentine’s are ideal. The filets are ideal for anyone trying to lose weight.

Cooking: It is flexible enough to be cooked through any method you wish, from grilling to pan roasting. If you require additional security, sous vide is a good option.

Rib eye

It’s among the expensive cuts. It comes with the rib still fixed or boneless. Although the bone can make the navigation of fork and knife hard, biting gristle and crunchy fat is the best experience in the steak-eating part. The high quantity of fat surrounding the edges and marbled within the meat, make cowboy steak muscular in taste and so intense.

Ordering: Supply Lipitor close at hand can be enough to offer you an exceptional beef-eating moment.

Cooking: Rib eyes or tomahawk steak can be cooked at home below a screaming broiler, on charcoal flames, or in a shiny-iron pot. High fats indicate you can manage to cook them beyond medium without turning the meat into something chewy.

New York Strip

Though it is not tender like the filets or rib eye, the shell steak is a master of none. It is somehow chewy and a bit less marbling. It is, therefore, less pricey

Ordering: This is exceptional crowd-satisfying steak star prepared for Goldilocks.

Cooking: Strip steaks are like the rib eye. You can cook them anyway, but some can be less flexible to overcooking.

Porterhouse

This is just a breakable filet mignon and New York strip divided by a T-shaped bone, the reason for its other moniker, the great T-bone. We propose keeping the cast iron. This is because meat gets smaller while it cooks. This only means T-bone’s surface does not contact with the pan when it is seared as the bones start to protrude.

Ordering: If you are a couple who does not enjoy compromising or an experienced steak expert, you can order this.

Cooking: Broiling or grilling is your best option. Ensure you expose the tenderloin side of the T-bone steak to low temperature to avoid overcooking before the band is finished.

Hanger

The previously known as the butcher’s hidden gem has gained popularity in recent years. This cut from the cow’s front belly is a good deal considering its amazingly spicy taste and relative softness. The hangers from a cow are usually protected with a layer of hardened tendon silver skin.

Ordering: Hangers are perfect if you want maximum payoff with minimal effort

Cooking: A baggy soft touch makes onglet steak ideal for taking up sticky dry rubs and marinades. Undercooking makes it unpleasantly toothsome while overcooking dries it out. You may get a waterproof watch that can help you monitor your cooking time.

Flank

Flank steak is somewhat hard to chew when prepared improperly due to the long and painstaking muscle fibers. Slice meat finely against the grain once you cook to medium rare.

Ordering: Since the London broil steak is of low quality when it comes to texture, avoid ordering it in a restaurant.

Cooking: Flank steak can be cooked in any way you prefer but don’t go beyond medium rare. It becomes even on braising.

Skirt

This is the preferred option for fajitas and carne asada. This tasty and marbled cut is juicy and spicy as the rib eye. You can improve the naturally muscular savor with a fast marinade. But the solution is to prepare fajita meat quickly and cut it finely.

Ordering: Best when prepared at home or you can order it if you are having a skirt party.

Cooking: The steaks are thin and therefore need blistering heat to ensure the outer surface is well-cooked before the inside becomes overdone.